COCOA PASTA WITH PORCINI CREAM SAUCE
When I saw this pasta, I knew immediately that it had to be served with porcini mushrooms and cream! If you can't find the cocoa pasta, use dried Tagliatelle.
- ¼ oz dried porcini
- 4 tablespoons unsalted butter
- ½ small onion, diced (about ¾ cup)
- 10 oz package of sliced mushrooms (any type)
- 2 cups heavy cream
- 2 fresh sage leaves
- 1 cup parmesan cheese
- zest from 1 lemon
- 12 ounces cocoa pasta *
Rehydrate the dried porcini in 2 cups of room temperature water. Cook the onion in the butter, slowly, until soft and translucent. Add the
sliced mushrooms and porcini mushrooms; cook slowly for 5 minutes. Add the heavy cream and sage leaves and bring it to a light boil. Add the Parmesan cheese and lemon zest, bring it back to a light boil,
season with salt and pepper, remove from the heat and set aside.
Cook the pasta until al dente. Drain and add pasta back to the pot. Add a quarter of the sauce and cook it into the
pasta over low heat for a minute. Pour the pasta onto a platter or into a pasta bowl and pour the remaining sauce over the top.
Serve with extra Parmesan cheese.
*Cocoa pasta available at Roma on Federal Hill
Gasbarro's Wines recommends the following:
- Zeni Valpolicella Ripasso 2010 @16.99
- Magistravini Anima di Primitivo 2011 @17.99